DEAR SUN SPOTS: With spring planting beginning, I would like to help everyone out with some very useful perennials to fill in a spot or two that is an eyesore, or a spot you just don’t want to mow!

I have many clumps of Star of Bethlehem (white flowers), lots of traditional single orange day lilies (Tawny) that bloom during July and a perfect mate Ais the double orange day lily (Kwanso), which is almost indestructible and blooms during August.

I have some yellow irises, white astilbe, and two ground covers vinca (blue flowering) and wild geranium (maculatum) pink flowering.  Please email me at mathews91@aol.com if you are interested. — No name, Auburn

ANSWER: How generous of you! I’m sure these lovely perennials will be scooped right up! Happy gardening, everyone!

DEAR SUN SPOTS: For the person seeking golf instruction for an adaptive student (April 21 Sun Spots), consider Maine Adaptive Sports and Recreation based in Bethel.

The programming is perhaps best known for its winter activities, but there are summer components, including golfing, cycling, fishing and other participatory events. — Bob, no town

ANSWER: Thank you for this, Bob! I went to the organization’s website and saw that if you are a beginner golfer or simply want to return to the game, Maine Adaptive Sports and Recreation can assist regardless of disability and can accommodate just about everyone.

Their golf pro and instructors are based at Toddy Brook Golf Course in Yarmouth and they teach techniques on chipping, putting, driving and adaptive on-course play. For those who need assistance standing or walking there is a Solo-Rider accessible golf cart.

Learn about all their programs here: https://www.maineadaptive.org/. You can contact them by calling 824-2440. The office is open Monday through Friday from 8 a.m. to 4 p.m.

DEAR SUN SPOTS: A friend gave me rhubarb plants last year and they are coming up! Does anyone have good recipes to share? I think it’s going to be a bumper crop! — Alisha, no town

ANSWER: I love rhubarb and am so ready for it! If you have a lot, you can freeze it by chopping the stalks into pieces, spreading them on a baking sheet. After it’s frozen, store in Ziploc bags. When I use it in a recipe, I thaw the frozen rhubarb about three-quarters of the way.

Here is my grandmother’s pie recipe. The eggs and flour hold the juicy rhubarb together nicely so the pie filling isn’t runny. I hope readers will chime in with their favorites.

Corinne’s Rhubarb Pie: Preheat oven to 450 degrees. In a large bowl, beat 2 eggs then whisk in 2 tablespoons milk. Stir in 1 1/2 cups sugar, 2 tablespoons flour, 1/2 teaspoon salt, 1/2 teaspoon cinnamon and/or 1/4 teaspoon nutmeg. Fold in rhubarb.

Spoon filling into a prepared bottom crust, dot with butter, and place top crust, sealing edges and cutting vents for steam to escape. Bake for 15 minutes then reset oven to 350 degrees and bake for 45 minutes more, until filling is soft and bubbling and the crust is golden. This pie is best served at room temperature so it has time to settle. Leftovers should be refrigerated. Yield: 8 servings

This column is for you, our readers. It is for your questions and comments. There are only two rules: You must write to the column and sign your name. We won’t use it if you ask us not to. Please include your phone number. Letters will not be returned or answered by mail, and telephone calls will not be accepted. Your letters will appear as quickly as space allows. Address them to Sun Spots, P.O. Box 4400, Lewiston, ME 04243-4400. Inquiries can also be emailed to sunspots@sunjournal.com.

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